To make the pie crust:In a mixing bowl, combine the flour and salt. Using a pastry blender, cut in the butter until the mixture is the size of small peas. Sprinkle water over, a tablespoon at a time, stirring lightly with a fork. Add water until dough is just moist enough to hold together. Form the dough into a ball and then divide into 2 pieces.

On a lightly floured surface, flatten one of the balls into a disk. Roll out a circle 1 inch larger than the pie pan you are using. Fold pastry in half, transfer to pie pan, unfold, and fit loosely into the pan. Trim the dough even with the edge of the pie pan.

Preheat oven to 425 degrees F.In a large bowl, combine all the filling ingredientsPour evenly into the prepared pie shell.

Roll out the top crust in the same manner as the bottom crust. Cut slits in the crust for the steam to escape. Place top crust over filling. Fold the edge of the top crust over the bottom crust. Seal and flute edge.

Tip:For an attractive shiny top crust, brush with milk or egg beaten with a little water. Sprinkle with sugar, if desired.

Bake 35 to 40 minutes, or until the crust is golden brown and fruit is bubbling. Serve warm or chilled.

Roll out pie crusts to exact dimensions. Marked with circles for pie crusts and edged with a ruler for bread or other square or rectangular doughs. The board is reversible to a plain side for other projects.

Use glass pie plates for most pies; they disperse heat well for even browning. Because they are clear, you can check the bottom of the crust to ensure it's thoroughly baked before you take it out of the oven. If you have aluminum pie plates, use them for icebox pies with press-in crusts or those that are baked briefly in the oven.